Smoked Salmon Recipe (how to smoke salmon)
This recipe guides you through smoking salmon to perfection, resulting in a tender, flavorful fish with a beautiful smoky aroma. Ideal for a delicious and impressive meal.
Equipment
- Smoker
- Meat Thermometer
Ingredients
Main Ingredients
- 2 lbs salmon fillet skin on, pin bones removed
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
Instructions
Preparation
- Rinse the salmon fillet under cold water and pat dry thoroughly with paper towels.
- Combine kosher salt, brown sugar, black pepper, and garlic powder in a small bowl to create the rub.
- Generously apply the rub all over the entire salmon fillet, ensuring an even coating.
Smoking
- Preheat your smoker to 225°F (107°C) and add your preferred wood chips, such as apple or cherry.
- Place the seasoned salmon fillet directly on the smoker grates, skin-side down.
- Smoke the salmon for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
Resting and Serving
- Once cooked, carefully remove the salmon from the smoker and let it rest for 10-15 minutes.
- Flake the smoked salmon with a fork or slice it into portions and serve warm or at room temperature.
Notes
For best results, use a high-quality salmon fillet. The smoking time may vary depending on the thickness of your salmon and your smoker. Always rely on an internal meat thermometer to ensure proper doneness. Apple and cherry wood chips pair wonderfully with salmon for a mild, sweet smoke flavor.